Peach Pecan Crisp
Sweet and bubbly peach crisp with toasted pecans is the biggest test to your self control.
Happy Saturday, friends! What are you doing this weekend? The past few days have been a whirlwind of crazies. Not crazy people crazies (you know the sort) but crazy schedule crazies.
Went up to NYC on Thursday for a blogging conference, left on Friday to head down to Baltimore for a retirement party, and now I’m back in PA for a family reunion later today. Wooo-eeee.
Can I take a deep breath now? Life, slow down. I miss my TV binge watching.
Besides that, I have a MAJOR surprise for you on Monday. You know that thing I’ve been working on with my web designer? It’s almost here.
↑ ↑ Just in case you wanted a total life update.
Earlier in the week, I made a peach crisp. Crisps are one of my favorites and if you have a copy of my first cookbook and have flipped to page 81, you know they’ve been a summer tradition since I was little. I can’t have a July without a fruit crisp. More specifically, I can’t have a July without a fruit crisp topped with vanilla ice cream.
This is the life.
Crisps are sort of like pies, but a little messier. Messy recipes are the best recipes, if you didn’t realize already. What makes crisps a little different from pies is the lack of pie crust and the ease. We all know pies can get a little complicated (which is why they are so damn good), but crisps are simply piles of juicy fruit and sweet crumbly streusels. How unappetizing is the word piles?
But you know what I mean!
Crisps are so simple and only require a baking dish, fruit, streusel, and a lot of willpower to not eat the entire pan. You can use this recipe for nearly any fruit. I make a mean mixed berry crisp (again, it’s in my cookbook) using this same recipe. Though I add a touch more sugar since berries aren’t quite as sweet as peaches. I follow this exact recipe for apples as well.
The peaches release their juices, the juices bubble up, the topping becomes crunchy and toasted. Sometimes I add nuts to the streusel topping, sometimes I don’t. If you know anything about me, you know I much prefer the topping with nuts. Diamond of California pecans, you make this dessert extra enticing.
Yet another pro to this fruit crisp is that it’s quick. Mix the fruit up, mix the streusel up, pile it together, bake, and eat. No chilling or cooling because this crisp is tastiest served warm. And that way the ice cream melts on top!
Spoonfuls of streusel. The end.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Peach Pecan Crisp
Juicy peaches and toasted streusel come together to make one simple summery fruit crisp!
- 5 cups thinly sliced peaches (about 5-6 medium peaches)1
- 1/4 cup (30g) all-purpose flour (measured correctly)
- 3/4 cup (150g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3/4 cup (150g) light or dark brown sugar
- 2/3 cup (85g) all-purpose flour
- 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
- 1/2 cup (115g) unsalted butter, softened to room temperature
- optional but encouraged: vanilla ice cream for serving
- Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
- Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
- Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
- Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
- Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.
For a gluten free crisp, use my recipe for gluten free apple crisp and replace sliced apples with sliced peaches. You can leave out the lemon juice in that recipe.
- Frozen peaches work too! No need to thaw.
Adapted from Mixed Berry Fruit Crisp in Sally's Baking Addiction Cookbook
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
I’m working with Diamond of California to bring you this recipe!